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| Lighter brownies When melting the chocolate with the butter, let it cool completely before adding it to the eggs and suger. This will result in lighter brownies |
Keeping fish from sticking on the grate To keep fish from sticking on the grate, coat it, after seasoning it, with plain flour. This will keep the fish from sticking on the grate and also make its skin nice and crunchy, while retaining full flavour.
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| Getting rid of cooking odors To get rid of cooking odors in your house, put a handfull of cloves and a 3 cups of water in a saucepan, bring to a boil and then simmer for at least 30 minutes, making sure that the water is not evaporated. If the odors persist, add more water and continue simmering, until the odors are completely gone. |
| Keeping the batter on the food being fried Add some sugar to the batter (1/2 a teaspoon should be enough) in order to keep the breading on the food being fried. |
| How to check if brownies are cooked Brownies are cooked when the surface looks glassy, the top has cracked but does not jiggle when you shake the pan
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| Freezing raw eggs Crack the eggs open, pour the content in ice cubes and freeze. When completely frozen, store the egg cubes in a freezer bag and use when needed. |
| Fluffy scrambled eggs For fluffier scrambled eggs, add a little water (1 teaspoon for every 3 eggs) while beating them. |
| Fixing saulty pasta sauces If your pasta sauce is too saulty add some vinegar and cook for 5-6 more minutes. Alternatively, you can add a potato to the sauce, cook for a while and remove before serving |
| Easy potato peeling Dip potatoes in boiling water for 30 seconds. Remove and dip them in cold water. That should make peeling a snap. Make an incision and start peeling the skin off. |
| Cutting cookies Cut cookies using cookie cutters. Cookie cutters should be sharp, with soft edges. If the cutter sticks to the
dough, dip it in flour each time you use it. Always start cutting at the edge
of the dough and work toward the center as this makes it easier to remove the cut pieces.
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